Moist Banana Cake
Preheat oven 350 degrees
1 box Betty Crocker Moist French Vanilla Cake Mix
3 eggs (room temperature)
1 cup milk (room temperature)
1/3 cup oil
1 tsp. baking soda
3 ripe bananas (Smashed)
2 tsp. banana extract
Mix all the ingredients in a stand mixer for minimum of 5 minutes. You want a creamy smooth batter.
Grease and flour pan. Pour in a 9x13 pan or 10x12 disposable aluminum sheet pan.
Bake for 35 minutes, insert tooth pick to test for doneness. If top is not firm but giggly, continuing baking until you can press top and its firm.
Cool cake completely before frosting. Once frosted, lightly cover with cling wrap and put in fridge. The cake gets super moist if kept in fridge over night, if you can wait that long. Store cake in fridge.
1 cream cheese 8 ounces ( room temperature)
2 1/2 cups powder sugar
1 tsp banana extract
Whip until smooth and creamy and spread with off set spatula on top of cool cake. Enjoy!